| Level: | Intermediate |
| Total: | 7 hr 10 min |
| Active: | 45 min |
| Yield: | 8 servings |
Ingredients
- 2 cups graham cracker crumbs (10 to 12 crackers)
- 1/4 cup sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 3/4 cup sugar
- 5 extra-large egg yolks
- 1/3 cup cornstarch
- 1 teaspoon kosher salt
- 4 cups whole milk, scalded
- 7 ounces bittersweet chocolate, chopped
- 2 tablespoons unsalted butter, diced
- 1 tablespoon coffee liqueur
- 1 teaspoon instant coffee powder
- 2 large bananas, sliced
- 1 cup cold heavy cream
- 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
- Milk chocolate, for garnish
Instructions
- Preheat the oven to 350 degrees.
- For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press the mixture into an 11-inch false-bottom tart pan, making sure the sides and the bottom of the crust are an even thickness. Bake for 10 minutes and set aside to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch and salt. With the mixer on low, slowly add the scalded milk until the mixture is combined.
- Pour the mixture into a large saucepan and cook over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon, until the mixture is very thick. Off the heat, add the chocolate, butter, coffee liqueur and coffee powder and stir until the chocolate is melted. Pour the filling into the cooled tart pan and smooth the top. Place plastic wrap directly on top of the chocolate filling and chill for 6 hours.
- When ready to serve, remove the plastic wrap from the chocolate and arrange the banana slices in concentric circles on top of the filling.
- Place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat until the cream forms firm peaks. Spoon the whipped cream on top of the bananas and gently spread the cream with a spatula to cover the pie, leaving a border of bananas visible at the outside edge. For a garnish, shave curls of milk chocolate on top of the whipped cream. Remove the pie from the pan, place it on a cake plate and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 688 |
| Total Fat | 39 g |
| Saturated Fat | 22 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 3 g |
| Sugar | 57 g |
| Protein | 10 g |
| Cholesterol | 211 mg |
| Sodium | 414 mg |
Reviews
The taste was great, but it didn’t set up firm enough… When I cut into the pie, it was very loose and didn’t hold its shape at all. Way too soft. I followed the recipe exactly so I din’t know what went wrong.
made for an auction and it took top prize.
Do you think this would work with a soy based milk? Thank yo!
The filling came out delicious but it was the consistency Of pudding not custard so it was not thick enough. the only thing I did differently from the recipe using 2 cups of whole milk and 2 cups 1% to lighten it up. Could that have been why the filling wasn’t thick enough?
Can you make this using cocoa powder?
This was so easy to make and delicious. My kids loved it. I’ve made something very similar to this recipe before, which I remembered having to be more work, but this was a lot easier and tasted just as good.
I really love this fancy pie! Never a slice left.
This is an AMAZING, company worthy dessert! (The only adjustment I made was that I omitted the bananas.) 5 Star Dessert!!
Can I use semi sweet chocolate bites
This is a delicious and balanced dessert- impressive end to birthday celebration!